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Root Vegetable Balsamic Sauce Recipe

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 1 quart
Course: Condiments
Cuisine: French

Ingredients

  • 2 quarts chicken stock
  • ¼ cup white balsamic vinegar
  • 1 small turnip roughly chopped
  • 1 small parsnip roughly chopped
  • ½ celery root roughly chopped
  • 1 leek white part only, roughly chopped
  • 1 sachet d’epices see above
  • Salt and white pepper to taste
  • 2 tablespoons cold butter

Instructions

    Cup of Yum
  1. Combine all of the ingredients except the butter in a stockpot. Bring to a boil and then reduce to a very gentle simmer.
  2. Cook until the sauce reduces to about one half.
  3. Strain the sauce in a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates and clarify the sauce.
  4. Return the strained sauce to a clean saucepan and bring to a gentle simmer.
  5. Taste and assess for additional seasoning.
  6. For greater acidity, add a finishing splash of the vinegar.
  7. Whisk in the cold butter until incorporated and serve.